Chargrilled polenta with balsamic mushrooms
- Preparation and cooking time
- Total time
- Easy
- serves 2
Skip to ingredients
- olive oil
- 250g chestnut mushroomstrimmed and sliced
- 2 cloves garlicchopped
- 2 tbsp balsamic vinegar
- 1 tbsp brown sugar
- 500g pack ready-made polenta
- to serve rocket
- 30g of shavings parmesanto serve
Nutrition: per serving
- kcal389
- fat16.8g
- saturates0g
- carbs50.4g
- sugars0g
- fibre7g
- protein12g
- salt1.58g
Method
step 1
Heat 2 tbsp oil in a large frying pan. Add the mushrooms and garlic along with a pinch of salt. Cook on a high heat for 5 minutes until they are browned. Mix the vinegar with the sugar and pour over the mushrooms. Stir until the mixture becomes syrupy, for about 1-2 minutes.
step 2
Heat a chargrill pan or grill to hot. Cut the polenta into wedges and brush with a tiny bit of oil. Grill on both sides, then serve with the warm mushrooms, a handful of rocket and a few parmesan shavings.
